Authentic Tangbao Recipe China, Asia

Tangbao is a type of Chinese baozi dumpling that is characterized by the fact that it has a soup filling. It is said that it was first created in Kaifeng, Henan, during Song dynasty. There are many varieties throughout China, xiaolongbao being one of them. They will vary in size, from small to very large ones, and in the fillings, with the most typical ones being pork, crab roe, crab and pork filling. They are steamed and served with a dipping sauce that needs to have some acidity to cut through the greasiness and oiliness. Traditionally, large ones should be consumed by biting into them first, then letting the soup come out and slurping it up and eating them up, as that way there's is less danger from burning one's mouth with the hot soup. The smaller ones are eaten much the same way, except they are usually dipped into the sauce and not drizzled with it.